Strawberry White Chocolate Champagne Cake Recipes

STRAWBERRY WHITE CHOCOLATE CHAMPAGNE CAKE

Steps:

• Heat oven to 350°F. Spray bottom and sides of 2 (8-inch) heart-shaped or round cake pans with baking spray with flour.
• In large bowl, beat cake mix, champagne, oil and eggs with electric mixer on low speed 30 seconds or until combined; beat 2 minutes on medium speed. Divide batter evenly between cake pans.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool cakes in pans 15 minutes. Remove cakes from pans to cooling racks; cool completely, about 1 hour.
• Meanwhile, in large bowl, beat butter with electric mixer on medium speed until creamy. Add melted and slightly cooled white chocolate chips; beat until smooth and combined. Add powdered sugar and vanilla; beat until well combined.
• To make cake flat, cut off rounded top of 1 cake. Place cake, cut side down, on serving plate. Frost top of cake. Top with second cake, rounded side up. Frost sides and top of cake.

CHAMPAGNE CAKE WITH WHITE CHOCOLATE STRAWBERRY FROSTING

Steps:

• Place oven rack in middle and preheat oven to 350F Take two 9 inch baking pans, line bottoms with parchment paper, grease and dust with flour or spray with baking spray In large bowl, sift flour, baking powder, salt and whisk...set aside In stand mixer with whisk attachment or hand mixer, beat egg whites until they form stiff peaks about 5 - 7 minutes...empty into a clean dry bowl and set aside In stand mixer or hand mixer, cream together the butter and sugar until pale and fluffy about 5 minutes. Then add the vanilla On low speed, add about third of the champagne, then a third of the flour mix...keep alternating until both the champagne and flour mixture is incorporated. Do not over mix. Fold in about a third of the stiff egg whites, then fold in the remaining egg whites- do not over mix. Distribute the batter into the two baking pans Bake for 25 minutes until a tooth pick comes out clean from the center Allow to cool in pans for about 20 minutes or so before transferring to cooling racks Allow to fully cool about 2 hours before frosting
• On a double boiler, melt the white chocolate...set aside to cool In a blender/juicer, puree the fresh strawberries...set aside In stand mixer with paddle attachment, beat the butter and sifted icing sugar on medium for 2 or 3 minutes until well combined. Add the 2 tablespoons champagne, vanilla and the cooled white chocolate Then add the cream and pureed strawberries. Beat for another 3-4 minutes until the frosting texture becomes consistent and smooth
• Lay first layer down. Spread a generous dollop of frosting Lay down second layer of cake and spread frosting on top and sides Pipe some domes or leave as is. Garnish with pink sprinkles or rose petals (optional)

CHAMPAGNE CHOCOLATE-COVERED STRAWBERRIES RECIPE BY TASTY

Steps:

• In a large bowl, combine the strawberries and champagne. Cover the bowl with plastic wrap and refrigerate for 12-36 hours. The longer the strawberries soak, the more prominent the champagne flavor will be.
• Remove the strawberries from the champagne and dry well with a paper towel. Reserve the champagne.
• Line a baking sheet with parchment paper.
• Fill a small saucepan with 2 inches of water and bring to a boil over medium-high heat. Set a medium heatproof bowl over the pot, making sure the water is not touching the bottom, and add the white chocolate. Melt, stirring occasionally, about 5 minutes. Stir in the canola oil until well combined. Transfer the melted chocolate to a mug or measuring cup.
• Hold the top of each strawberry and dip into the melted white chocolate, coating almost completely. Lift out and shake off any excess chocolate, then place on the prepared baking sheet. If the chocolate is still very thin and runny, wait until it cools slightly and coats the strawberry without creating a puddle of chocolate on the pan beneath the strawberry.
• While the chocolate is still melted, decorate each strawberry with gold luster dust and gold sprinkles.
• Transfer to the refrigerator to set for 30 minutes, up to overnight.
• Just before serving, fill 12 mini culinary pipettes with the reserved champagne (or use fresh champagne, if desired). Insert a pipette into each strawberry.
• Enjoy!

WHITE CHOCOLATE CHIP STRAWBERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch cake pans with cooking spray.
• Combine strawberry cake mix, white chocolate chips, sour cream, vegetable oil, eggs, water, and pudding mix in a large bowl; beat with an electric mixer on medium speed until smooth, about 2 minutes. Divide batter between the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Set pans on a wire rack and cool for 15 minutes.

STRAWBERRY WHITE CHOCOLATE CHAMPAGNE CAKE

Steps:

• Heat oven to 350°F. Spray bottom and sides of 2 (8-inch) heart-shaped or round cake pans with baking spray with flour. In large bowl, beat cake mix, champagne, oil and eggs with electric mixer on low speed 30 seconds or until combined; beat 2 minutes on medium speed. Divide batter evenly between cake pans. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool cakes in pans 15 minutes. Remove cakes from pans to cooling racks; cool completely, about 1 hour. Meanwhile, in large bowl, beat butter with electric mixer on medium speed until creamy. Add melted and slightly cooled white chocolate chips; beat until smooth and combined. Add powdered sugar and vanilla; beat until well combined. To make cake flat, cut off rounded top of 1 cake. Place cake, cut side down, on serving plate. Frost top of cake. Top with second cake, rounded side up. Frost sides and top of cake.